The Effect of Different Types of Solvents in The Extraction Process of Javanese Chilies Fruits (Piper retrofractum Vahl) on Capsaicin Levels Kirana Anggraini*, Dyah Ayu Woro Setyaningrum, Laviany Putri Shihran, Isra Fauziyyah, Laela Wulansari, Hening Tyas Andayani
Faculty of Medicine, Universitas Trisakti, Jakarta Indonesia
Tropical Bio Pharmacy Study Centre of Institut Pertanian Bogor Indonesia
Facharztin der Innere Medizin, Stadtische Kliniken Monchengladbach Germany
Abstract
Javanese Chili (Piper retrofractum Vahl) is one of the most common spices in Indonesia. Javanese Chili contains the main secondary metabolic including several alkaloids such as piperine, pipernonaline, guineensine, and piperoctadecalidine. Javanese chili fruit essential oil contains three main components namely β- caryophyllene, pentadecane dan β- bisabollene. In addition, there are new compounds in Javanese chilies, namely amide compounds, amide glycosides, phenylpropanoid glycosides, and alkaloids. Capsaicin is a bioactive substance in chili peppers that gives it a spicy and hot effect. Capsaicin has positive effects on health such as maintaining cardiovascular health, losing weight, relieving pain, anti-inflammatory, antibacterial and antiviral. Capsaicin levels in Javanese chilies are unknown.
To identify the type of solvent that can produce optimum capsaicin compound on Javanese Chili extraction activity.
Research in the laboratory, by macerating Javanese chili simplicia using several different solvents, namely water, n-hexane, ethyl acetate, 96% ethanol, 70% ethanol, and 30% ethanol. The capsaicin content of each extract was tested using High Performance Liquid Chromatography (HPLC).
Javanese chili fruit n-hexane extract contains capsaicin of 101.58 mg/g. The 96% ETOH extract of Javanese chilies contains capsaicin of 426.34 mg/g. 70% ETOH extract of Javanese chilies contains capsaicin of 486.06 mg/g. ETOH extract 30% of Java chili fruit contains capsaicin of 73.34 mg/g. The ethyl acetate extract of Javanese chilies contains capsaicin of 785.53 mg/g. Java chili fruit water extract contains capsaicin of 6.99 mg/g.
Javanese chili fruit extract with the highest capsaicin content is found in ethyl acetate extract.
